I think I’m falling in love with this dip! Aubergines/eggplants are singed on a burner for a smoky flavor, then roasted in the oven until the flesh is completely soft and peeled. ( You can leave out the burner bit–just won’t be so smoky)*. Things are added for regional variations–there are variations of aubergine purées all … Continue reading Moutabal (Baba Ganoush)–Lebanese aubergine and tahini purée